Omlette in a Bag

Crossville, TN

Farizona sent me this...and said she had tried it and it works! Jo


"OMELETS IN A BAG"

Have you ever heard of this? (This works great! Good for when all
your family is together and no one has to wait for their special omelet)

Have guests write their name on a quart-size freezer bag with
permanent marker.

Each guest adds prepared ingredients of choice to their bag and shake,.

Make sure to get the air out of the bag and zip it up.

Ingredients:
Crack 2 eggs (large or extra-large) into the bag (not more than 2)
shake to combine them. Put out a variety of ingredients such as:
cheeses, ham, onion, green pepper, tomato, hash browns, salsa, mushrooms,
etc.

Each guest adds prepared ingredients of choice to their bag and shake.

Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot.

For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for
everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved
in the process and a great conversation piece.

Directions:
1. Crack the eggs into a large resealable freezer bag. Press out most
of the air, and seal. Shake or squeeze to beat the eggs. Open the bag,
and add the ham, cheese, onion, green pepper, tomato, salsa, and
mushrooms. Squeeze out as much of the air as you can, and
seal the bag.
2. Bring a large pot of water to a boil. Place up to 8 bags at a time
into the boiling water. Cook for exactly 13 minutes. Open the bag, and
let the omelet roll out onto a plate. The omelet should roll out easily.

Waaaay Down South, GA

roadrunner, do you just use freezer zip locks? I'm not believing this. I've just got to try it!

Bowie, AZ(Zone 8B)

IO1--I used a freezer zip lock bag with a slide thingy on top, quart size.
Worked well.
Today I added some fresh parsley and salsa to it too. GOOOOD!

Waaaay Down South, GA

Okay, thanks. I know what I'm having for breakfast tomorrow! How quick can you get!!

Midland, TX(Zone 8a)

Jo, I love a recipe that sounds so good and so simple that you hafta run right to the kitchen and try it. Well, your recipe is and I did, and I just had it for supper.

I didn't have many omelette ingredients on hand, so I just diced some American cheese and some home-grown cherry tomatoes and added some dried onion flakes and herbs--parsley, dried tarragon, cumin. Added some seasoned pepper and kosher salt after it was plated. What a yummy, impromptu supper! I used a zip top sandwich bag. Didn't even open it when it was done--cut a corner off and slid it right onto the plate. AND NO CLEAN UP!

Going to Sam's tomorrow to get some of that microwave bacon to have as a side for my next NO CLEAN UP breakfast or supper. And maybe some of those Pillsbury frozen biscuits. My next overnight company will think I got up at 6 am to slave over breakfast.

THANKS for (another) great recipe! (Still making sopaipilla cheesecakes regularly.)
....Pen

Midland, TX(Zone 8a)

Just happened to think: there's no clean up, and you know what else there's nothing of? No fat to cook it in. For a 2-egg omelette I would normally use at least a T. of butter, but this omelette tastes great without it. Hey, every little bit helps.
....Pen

Crossville, TN

Pen...I haven't made it yet...although Farizona did spend a couple of days with me last week...I cooked the sausage/eggs and Pillsbury frozen biscuits...now...I wonder why she didn't tell me about this while she was here?

I made the Sopapillas last week also....had some to share with Farizona...Jo

Midland, TX(Zone 8a)

Jo, try it. I can see where this would be a lot of fun for a crowd at breakfast. I'm going to serve it at my next family thing. I should say I'm going to let them serve themselves. ;)

For company, I would give each diner a bowl containing the two cracked eggs along with a sandwich bag with his/her name on it (or pass a marker around). I would have them put the omelette extras in before adding the eggs--less squishy to deal with. Also, I turned my bag over half way through the cooking.
....Pen

Crossville, TN

I will try it when someone comes to eat with me....why get all that much good stuff for just me? Maybe DD will come by for breakfast one day soon....I'll tempt her with Grits on the side!! LOL Jo

So.App.Mtns., United States(Zone 5b)

Hey, maybe grits in a separate bag? Would only work with quick grits, I suspect!

Midland, TX(Zone 8a)

Darius, that's a cool idea. Let us know if you try it. We love grits, but I don't keep the instant on hand.

So.App.Mtns., United States(Zone 5b)

LOL, Pen. Doubt I will try it. In many ways I'm a Southerner, I like REAL grits and you cannot cook those in 13 minutes!

Waaaay Down South, GA

Roadrunner, this is a winner! I, too, just had to have it for supper. It's absolutely perfect. I used 2 eggs, red bell pepper, 2 tbs salsa, some of that cooked chick in the pouch and through in a tad of Mexican cheese. Boy, was it good! I mean, this is one of the best recipes I've come across lately. There's no clean up, and I was surprised at how moist it was. I also turned mine. In fact, I turned it a couple of times. The only thing I probably did wrong was I should have cut back a bit on the ingredients. Not the number ... but the amount of each. I was just throwing it in. Anyway, thanks for posting. ... Elaine

Crossville, TN

I'm with Darius on the Grits....no instant grits for me.

Jo

Belfield, ND(Zone 4a)

You know, I think Grits is the one thing I've never eaten. I don't think we can even buy them up here.

I like the omlette recipe though. I think I'll try it on a weekend when all the kids are home from college. Or at least some of them.

Crossville, TN

Joan...I could send you some. When we had my DD's Over the Hill party the other day...we put some grits into a small bag and wrote "Kiss my Grits" on it. also, a small bag of oats...with "DD's left-over wild oats....50 years old...probably won't germinate" on them. Jo

Belfield, ND(Zone 4a)

Jo, will you also send me instructions? LOL I don't have a clue what to do with them. I'd love to try it though, and I'll pay the postage. Thanks!

Waaaay Down South, GA

We always take them to Montana to some friends of ours because they can't get them, either. We took GA peaches and cane syrup made here in my county, also.

Camilla, GA(Zone 8a)

Send good instructions for cooking..If they are not cooked right, and that means the longer the better to me, they are not fitting for the dogs, lol..and a lot of folks that say they don't like them, just haven't had them cooked right.. It is for sure, a southern thang!..No sugar allowed in the grits, lol...

Larkie

Bloomingdale, OH(Zone 6a)

We make the bags when we go camping. I pre-dice everything at home and store it in ziplocks. The kids like their's with alot of cheese, mushrooms and ham. I like them because of the no hassle in the mornings, lol.

I never thought to do them at home, why is that?

mg

Waaaay Down South, GA

You are sooo right, Larkie. Even though I'm southern born and bred ... never liked grits before until I had them cooked in a crock pot. They had been cooked long and slow. Now I like them cooked on top of the stove, but like you said ... the longer the better. And no sugar, please. Although, to each his own. I had a boyfriend who ate them like that. He was from north GA. Don't know if that's the way it's done up there or not, but no sugar for me! Only with cream of wheat!

Frederick, MD(Zone 6a)

Jo - thanks so much for this idea/recipe. Sounds like so much fun :) Hey, there's no butter or oil !!!! :)

So.App.Mtns., United States(Zone 5b)

Yeah, but if you read this, butter and some oils are good for you!
http://www.frontpagemag.com/Articles/ReadArticle.asp?ID=1726
Posted originally by Sbarr: http://davesgarden.com/forums/t/545812/

Frederick, MD(Zone 6a)

What darius....you think we don't use butter and oil? LOL :) You know me way butter than that - ooops, better ;)

So.App.Mtns., United States(Zone 5b)

LOL, yes I know YOU better!

Crossville, TN

I know I would throw a chunk of BUTTER in there...as to the grits...chunk of butter, salt, pepper and some grated cheese on top...fit for a queen. Now, I learned to eat them with Cheese at Rock Eagle 4-H Camp in Georgia (Leaders meetings)...so don't be coming at me for the cheese! LOL Jo

Camilla, GA(Zone 8a)

Cheese grits are big here Jo!! Delicious..

Larkie

waukesha, WI(Zone 5a)

Yummmmm Grits! I can't find anything but the quick kind around here and I like the real ones that you have to cook for a long time...no such luck. Maybe if I go into the city and head for the core I could find real ones but I'm not sure I'm that brave....maybe I can mail order them somewhere. It's my favorite winter breakfast, grits with a big blob of butter melting all over them and a couple of eggs over easy....and maybe a strip or two of crunchy smoked bacon. Dang! Now I'm hungry and it's time for bed. Anybody see "My Cousin Vinny"? Explains how long it takes to cook grits. LOL

Waaaay Down South, GA

meezersfive ... I can mail you some. Dmail me if you want me to. Elaine

Providence, RI

This sounds like a great idea. How about for a sleepover birthday breakfast or a scout camping trip. I'm going to try it for my grumpy 16 yo for breakfast since he's still hoping I'll make him breakfast when I take his sister to the bus stop.l He will like this and so will I. No dishes in the sink. THanks

Waaaay Down South, GA

I have to tell you this is the absolute best recipe I've tried in a long time. It's so quick and healthy. No mess ... no fuss. I've already had 3 of them. I did find that I like it better if I whip my eggs with a wisk in a glass measuring cup and then put them in the bag and throw in the rest of the stuff. Makes them light and airy. The first time I made it, I threw it all in and shook the bag, but I like it better the other way. Great recipe! ... Elaine

Camilla, GA(Zone 8a)

meezersfive,
You can long cook the quick cooking ones and they do just fine.. Just simmer and stir for as long as you would the long cooking..

Larkie

Crossville, TN

Do any of you cook your grits in Milk? My DH learned this from a chef for a Village Inn In FL...very creamy. Jo

Waaaay Down South, GA

Yes, I always use milk in mine. Makes a world of difference.

Vieques, PR(Zone 11)

The recipe sounds great I will try it but you all sure got my attention when you mentioned grits.

I love grits, any kind. Instant or not. My problem is they do not have them here in Vieques (we are a small island 7 miles off of Puerto Rico)

I would be MORE than happy to forward money via Paypal and throw in a plant if someone would be kind enough to pick some up and mail them down for me.

You would be a lifelong friend :)

Crossville, TN

Knotimpaired...since I have grits on my shopping list for JoanJ...I'll add your request...send me your mailing address. Jo

Crossville, TN

My friend...that can't boil water...but managed to for this recipe...tried it and loved it...He said it came out nice and he would make it quiet often....Jo

(Zone 9a)

Howse about leftover grits and a big chunk of butter in one of those bags. They could be put in the boiling water to heat up with those omelets.
I use the coarse ground country grits from the Mast or Hampton General store in NC; they take forever to cook. You can soak them all night and they still take almost an hour to cook.

Crossville, TN

Those grits sound good..and I think "Grits in a Bag" would work well also. Jo

Waaaay Down South, GA

I am still loving this recipe. It's just perfect for a Sunday morning breakfast. I prepare the baggies ahead of time. Then on Sunday morning, all I have to do is get my water boiling, go jump in the shower and run back and plop the bags in ... drop the bread in the toaster and pour the coffee. Thanks! ... Elaine

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